食品与发酵工业2009，Vol.35Issue(11)：36-40,5.
荔枝汁冷冻浓缩过程中浓度对冰晶生长的影响
Influence of Concentration Process of Litchi Juice Freezing on the Growth of Ice Crystals
摘要
Abstract
In order to investigate the effect of original concentration (soluble solid content) on the quality of ice crystals during the litchi juice freezing concentration process, the temperature and particle size were detected. Results showed that the freezing point and ice mass fraction decreased by increasing the concentration of litchi juice. But average granule diameter increased with the concentration and then decreased. The best average granule diameter was obtained when the concentration was from 10 to 20°Brix. The crystals were better separated from the solution under the above concentration.关键词
冷冻浓缩/荔枝汁/结晶Key words
freeze concentration/ litchi juice/ crystal分类
轻工纺织引用本文复制引用
曾杨,曾新安,彭郦..荔枝汁冷冻浓缩过程中浓度对冰晶生长的影响[J].食品与发酵工业,2009,35(11):36-40,5.基金项目
广东省糖品绿色加工国际研发中心(2008B050400002),广东省科技计划项目"安全加工中心"(2007B080401010)资助. （2008B050400002）
